Homemade Mango Pancakes
Fluffy Mango Pancakes made with real mango purée for a naturally sweet, tropical twist on breakfast! Soft, golden, and ready in just 15 minutes, these pancakes are easy to make with pantry staples and taste like sunshine on a plate.
Servings: 8 pancakes
Calories: 171kcal
Ingredients
- 1 ½ cups all-purpose flour
- 2 ½ teaspoon baking powder
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup mango pureed (from about 1 large ripe mango or 1½ small mangoes)
- ¾-1 cup milk as needed
- 3 tablespoons melted butter
- 1 egg
OPTIONAL
- ¼ teaspoon ground cinnamon
- top with whipped cream, syrup, and diced fruit for serving or your favorite pancake toppings
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl or measuring cup, whisk together the mango purée, ¾ cup of the milk, melted butter, egg, and vanilla extract (if using).
- Pour the wet ingredients into the dry ingredients and stir just until combined. Add the remaining milk, a little at a time, until the batter is thick but pourable and falls from a spoon in a smooth ribbon. Avoid overmixing; a few small lumps are fine.
- Heat a lightly greased skillet or griddle over medium heat.
- Scoop about ¼ cup of batter onto the hot skillet for each pancake.
- Cook until the edges begin to look set and bubbles form on the surface and remain open, about 2–3 minutes. Flip and cook for another 1–2 minutes, or until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with whipped cream, maple syrup, diced fresh mango, or our amazing sides to serve with pancakes.
Video
Notes
- Rest the batter: Let it sit 5–10 minutes before cooking for extra fluffiness.
- Grease the pan: A hot, lightly buttered or sprayed skillet keeps pancakes from sticking.
- Even sizes: Use a scoop or measuring cup so each pancake cooks evenly.
- Flip once (and not too soon): Wait until edges are set and bubbles stay open, then flip just once to keep pancakes light and tender.
- Adjust milk gradually: Mango purée thickness varies. Add milk slowly until the batter flows off a spoon in a smooth, thick ribbon.
Nutrition
Calories: 171kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 312mg | Potassium: 124mg | Fiber: 1g | Sugar: 7g | Vitamin A: 490IU | Vitamin C: 9mg | Calcium: 151mg | Iron: 1mg